Guatemala by Paradigma Coffee
SAN FRANCISCO COTZAL FARM Pedro and Enrique Brol own and operate Finca San Francisco Cotzal in Triangulo Ixil, Quiche. Their 2,200 hectare farm has a range of individual microclimates. The average altitude on the farm is 1,400 meters above sea level where the warm days and cool nights create the ideal conditions for cultivating sweet, dense cherries. The total farm is 2,200 hectares. The Brol family cultivates a range of coffee varieties including Catuai, Castillo, Marsellesa, Lempira and Bourbon. Coffee is cultivated on 1,000 hectares and the remaining 1,200 hectares are dedicated to forest preserves. Ripe, red cherries are harvested and processed on the
farm. Cherry is pulped on a classic pulper and then fermented in water for 24 to 35 hours, depending on ambient temperature. Following fermentation, parchment is washed in clean water and laid to dry on raised beds and patios. When the weather is not cooperating, parchment is
finished in mechanical dryers. Parchment is raked frequently to ensure even drying. It takes approximately 10 to 12 days for parchment to dry.
Once dry, parchment is stored on the farm for about a month before being transported to a
warehouse and dry mill near Guatemala City.